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Risotto
is made by
sautéing onions in butter or olive oil and tossing in the
rice. Next, liquid is added, usually a broth, one-half cup at a
time until absorbed. Cooking takes 25 to 30 minutes, with continual
stirring. You may find recipes for cooking risotto in less time,
but they employ either a pressure cooker method or a lid kept on
a heavy pan for the entire cooking time. Our Easy Cooking test kitchen
used pans coated with DuPont SilverStone® non-stick and found
the traditional method far superior in terms of taste and texture.
A
pan coated with DuPont SilverStone® non-stick is ideal for making
risotto, which can easily stick if you do not stir continuously.
It is essential that all of the liquid is absorbed before adding
the next 1/2 cup.
Cheese
enhances the flavor of risotto, and like most seasonings, is added
when one cup of liquid remains.
Risotto can be made ahead of time by cooking the rice as directed
and removing from heat without adding the final half-cup of liquid
(reserve liquid and use when ready to heat for serving). Spread
the cooked risotto out onto a baking sheet coated with DuPont SilverStone®
non-stick. Cover with plastic wrap and refrigerate. To serve, transfer
the risotto to the saucepan, add the final one-half cup liquid and
heat until liquid is absorbed.
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